MSG Free Ginger Turmeric Bone Broth

Total time45 min

Prep time10 min

Cook time35 min

5.0

(28)

Warm, golden, and deeply aromatic, this sipping broth is the kind of thing that makes you feel taken care of from the inside out. Fresh ginger and turmeric do the heavy lifting here, layering in earthy, slightly spicy depth that builds beautifully as everything simmers together. Coconut aminos stand in for soy sauce, delivering that savory, umami-like richness without any of the additives or flavor enhancers that make store-bought broths a minefield for anyone avoiding MSG. Garlic, celery, carrot, and a pair of woody herbs round out the base, and a splash of apple cider vinegar helps coax every bit of goodness out of the broth before it gets strained into something silky and clear. The result is a clean, complex cup that tastes like it took all day but comes together in under an hour. A squeeze of lemon and a handful of fresh herbs at the end brighten everything up and make it feel just a little bit fancy. Sip it straight from a mug or use it as a base for soups — either way, it's the kind of recipe you'll come back to again and again.

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Ingredients

4 servings

4 cups bone broth (homemade or aip-compliant brand, no added pepper or additives)
1 cup water
2-inch piece fresh ginger, peeled and thinly sliced
1-inch piece fresh turmeric, peeled and thinly sliced (or 1 tsp ground turmeric)
4 cloves garlic, smashed
2 stalks celery, roughly chopped
1 medium carrot, roughly chopped
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 tbsp apple cider vinegar
½ tsp sea salt, plus more to taste
1 tbsp coconut aminos
¼ tsp ground ceylon cinnamon

For serving

1–2 tbsp fresh cilantro or parsley leaves, for serving (optional)
4 thin slices fresh lemon, for serving (optional)

Instructions

1
Combine the bone broth, water, ginger, turmeric, garlic, celery, carrot, thyme, rosemary, apple cider vinegar, coconut aminos, and Ceylon cinnamon in a large saucepan.
2
Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 30 minutes, until the broth is deeply golden and fragrant and the vegetables are fully softened.

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